Cream the butter with the sugar until light and fluffy, about 4- 5 minutes.

Add the ground lavender and lemon zest

Combine the extracts with the egg white and add to the creaming butter/sugar mixture. Be sure to stop the mixer and scrape the sides of the bowl to ensure an even mix

Next sift together the flour, baking powder and salt and add it all at once to the creamed mixture. Mix just until it is all combined.

Wrap this dough disc in plastic wrap and chill for at least 2 hours or overnight before using or you can store it for up to 1 week wrapped in plastic wrap in the refrigerator, or in the freezer for 2 months.

The dough will seem dry and crumbly when you take it out to roll it, this is normal. Simply break it up and knead it back together to a pliable rolling consistency.

Roll out the dough to ½" thick with a regular rolling pin, then switch to the imprinted rolling pin and roll firmly to make the impression to ¼" or ⅛" thick

Cut shapes and sizes as desired

Transfer cookie cutouts to a parchment line sheet pan and bake in preheated to 350° F oven for approximately 15-20 minutes or until light golden brown.

It is difficult to say how long exactly - as I do not know what shapes you are cutting or to what thickness you desire. Watch the color, and as they start to turn golden browned they are done!

Mix the royal icing to a very thin consistency for icing the tops of the cookies enough to show the impressions, then thicken the remaining with more confectioners sugar and whip to a pipe-able consistency for the borders. I used the #21 Ateco tip found in the Gretchen's Bakery essentials cake decorating kit